I pan fry a good venison steak coated with olive oil and sprinkeld with Cavenders Greek Seasoning. For chili, I love ground venison mixed with some pork sausage, about 2 to 1, or more, venison. My dad was great at chicken fried back strap but I have never mastered it. His sure was good though. I have some steaks in the freezer, and I am going to try cooking them with Rotel tomatoes, somehow.